BLISS AND BUTTER LOVE is seeking an experienced Head Chef to lead our kitchen team in Wahroonga NSW. The role involves overseeing daily kitchen operations, planning menus, supervising food preparation and service, maintaining high standards of food quality and presentation, and ensuring compliance with food safety and hygiene requirements. Applicants should have relevant commercial cookery or kitchen management qualifications, strong leadership skills, and proven experience in a fast-paced and quality-driven kitchen environment.

Benefits

• Competitive salary
• Opportunities for career advancement
• Supportive work environment
• Training and development opportunities
• Work-life balance

Task & responsibilities

• Plan menus within budget in consultation with management, based on customer demand and market requirements.
• Lead and supervise daily kitchen operations, food preparation and service.
• Prepare, cook and present high-quality dishes, pastries and menu items according to business standards.
• Supervise chefs, cooks, pastry staff and kitchen assistants to ensure smooth and efficient kitchen operations.
• Order, receive, store and manage food supplies, including stock rotation, portion control and waste management.
• Cost menu items appropriately and monitor production efficiency.
• Monitor product mix, customer demand and special promotions to support menu and stock planning.
• Ensure all food and baked products are prepared correctly, served on time and presented professionally.
• Maintain high standards of food hygiene, food safety, food quality and kitchen cleanliness.
• Complete and monitor temperature checks, cleaning records and food freshness checks.
• Train, guide and support kitchen staff where required.
• Use kitchen equipment, appliances, utensils and supplies safely and effectively.
• Maintain consistency in food preparation, cooking, plating and presentation.
• Support improvements to kitchen efficiency by following and updating kitchen policies and procedures.

Qualification & experience

• Certificate IV in Kitchen Management, Commercial Cookery, Patisserie or a related discipline is required.
• Minimum 1 year of proven experience in a fast-paced and quality-driven kitchen environment.
• Previous experience as a Head Chef, Sous Chef, Chef or similar leadership role will be highly regarded.
• Applicants must have strong knowledge of food preparation, cooking techniques, menu planning, food safety and hygiene standards.
• Experience with stock control, food costing, portion control, waste management and kitchen operations will be highly regarded.
• The successful applicant must be able to work under pressure, maintain high food quality standards, follow kitchen procedures, and lead a team effectively.
• Passionate about cooking, food presentation and delivering high-quality products.
• Punctual, reliable, hard-working and willing to support a positive team culture.
• Excellent communication, organisational and time management skills.